Make a well in the dry ingredients and stir in the wet until they are just combined. Add a handful of chopped pistachios (optional).

Pour the mixture into a baking tin and bake for 40-50 minutes. (The recipe says 50, but mine was done around 38 minutes so keep an eye on it).

Serve with a dollop of cream or yogurt, both optional as the cake is very moist. In addition, you can also top it with syrup as Rachel suggests, by boiling 150ml water and 100g sugar until it is reduced by half (about 5 moinutes). Then add in the juice of 1 lime, boil for a few minutes longer, and finally add with 1-2tsbp rosewater (optional). Drizzle over the cake after poking holes in it with a skewer.

*The original recipe calls for 100g so add more if you prefer sweeter cakes.
**The original recipe calls for plain Greek-style yogurt, which I used, but honey would also be nice.